• Red cabbage, like all the members of the Brassica/cruciferous family of vegetables, is loaded with cancer-preventing isothiocyanates. These remarkable compounds neutralise carcinogens (cancer-causing agents), stimulate their excretion from the body, inhibit the proliferation of cancer cells, and cause cancer cells to ‘commit suicide’. People who eat the most Brassica vegetables have 40% less chance of developing cancer than people who eat the least.
• Beetroot is brimming with cancer-fighting, cholesterol-lowering fibres and anti-oxidant compounds including betacyanin, the pigment that bestows beetroot’s rich, purple-crimson colour.
• Carrots contain the powerful antioxidant, beta-carotene.
• Apples are rich in fibre, and in the cancer-fighting phytochemical quercetin.
• Walnuts are high in heart-healthy omega 3 fats.

Ingredients:

1/4 red cabbage, finely shredded
2 red apples, grated
1 medium carrot, grated
1 raw beetroot, peeled and grated
1/4 red onion, shredded
1/4 cup walnuts, roughly chopped
1/4 cup currants

Dressing

flesh of 1/2 avocado
2 tablespoons tahini (sesame paste)
1 orange, peeled
Juice of 1 lemon
Water

Method:
A food processor makes quick work of this coleslaw. Make the dressing first by combining all the ingredients in the food processor and blending with the ‘S’ blade until smooth, adding water if necessary to reach desired consistency (should be like mayonnaise). Scoop dressing out and set aside.

Then use the grating and shredding discs on the food processor to prepare all the vegetables. Turn out into a bowl, add currants, walnuts and dressing, and toss to combine.